Some variations of this traditional dessert use all maple syrup. Using some brown sugar in the sauce makes it less over-poweringly sweet, and makes it less expensive in areas where maple syrup is less readily available. Some orange zest complements the maple nicely.
Heat a large saucepan or Dutch oven over medium-low heat. Melt butter and add apples. Coat apples with melted butter and add salt. Cook for one minute, stirring gently.
Add maple syrup, brown sugar, water and orange zest (if using). Stir to combine, then cover and bring to a simmer.
While the sauce is simmering, make the dumplings. In mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. Sprinkle olive oil over and mix into flour until it looks crumbly.
Add buttermilk and stir gently until flour mixture is moistened. Do not overmix the dumpling batter.
Drop the batter by tablespoons into the simmering sauce. Cover and cook for 15 minutes. Lift the lid to check dumplings. They should be puffy. A toothpick inserted into the center of a dumpling should come out clean with no batter sticking to it.
Remove the dumplings from the heat and let them sit for 5 minutes. Serve two dumplings per serving with sauce spooned over them.